Braised Kiwi with Hippo Tops

For 4 people:

• 4 not overly ripe kiwi
• 1 pack of Hippo Tops
• Toasted bread crostini
• 2 carrots
• 2 red onions
• 2 celery stalks
• 1 celeriac
• 10 mushrooms
• 1 glass of red wine
• Salt
• Sugar
• Extra virgin olive oil
• Soy sauce

• Arrange the kiwi on a baking tray and bake them at 160 degrees Celsius (320 degrees Fahrenheit) for 20-25 minutes.
• Allow them to cool and peel them using a knife.
• Dice all the remaining vegetables and place them on a baking tray.
• Season with a little oil and roast them at 200 degrees Celsius (392 degrees Fahrenheit) for 30 minutes, stirring every 10 minutes.
• Once well roasted, transfer the vegetables to a large pot, cover them with cold water, and cook over low heat for about 1 hour.
• Then, strain the obtained broth.
• In a saucepan, reduce the red wine to a syrup, add the vegetable broth, and reduce slightly.
• Season with salt, sugar, and soy sauce.
• Submerge the kiwi in the vegetable base and cook until the sauce thickens, similar to a classic braised dish.
• Plate the braised kiwi while hot, with the sauce, some crumbs of toasted bread, and plenty of Hippo Tops leaves on top.

Recipe: Pier Giorgio Parini

Source: Italia Squisita